Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

 1 cup smooth raw cashew butter at room temperature
 4 large eggs, separated
 2 tbsp honey
 2.50 tsp apple cider vinegar
 ¼ cup almond milk
 ¼ cup coconut flour
 1 tsp baking soda
 ½ tsp sea salt

1

Preheat oven to 300 F

2

Line the bottom of a loaf pan with parchment paper, then spread a very thin coating of coconut oil on the sides of the pan.

3

Beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk.

4

Beat the egg whites in a separate bowl with an electric mixer until peaks form.

5

Combine the dry ingredients in another small bowl.

6

Add the egg whites and the dry ingredients to the cashew butter mixture.

7

Pour the dry ingredients into the wet ingredients, and beat until combined.

8

Pour the beaten egg whites into the cashew butter mixture, beating again until just combined.

9

Pour the batter into the prepared loaf pan, then immediately put it into the oven.

10

Bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean.

11

Remove from the oven, then let cool for 15-20 minutes. Use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack. Cool right-side up for an hour before serving.

Ingredients

 1 cup smooth raw cashew butter at room temperature
 4 large eggs, separated
 2 tbsp honey
 2.50 tsp apple cider vinegar
 ¼ cup almond milk
 ¼ cup coconut flour
 1 tsp baking soda
 ½ tsp sea salt

Directions

1

Preheat oven to 300 F

2

Line the bottom of a loaf pan with parchment paper, then spread a very thin coating of coconut oil on the sides of the pan.

3

Beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk.

4

Beat the egg whites in a separate bowl with an electric mixer until peaks form.

5

Combine the dry ingredients in another small bowl.

6

Add the egg whites and the dry ingredients to the cashew butter mixture.

7

Pour the dry ingredients into the wet ingredients, and beat until combined.

8

Pour the beaten egg whites into the cashew butter mixture, beating again until just combined.

9

Pour the batter into the prepared loaf pan, then immediately put it into the oven.

10

Bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean.

11

Remove from the oven, then let cool for 15-20 minutes. Use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack. Cool right-side up for an hour before serving.

Paleo Bread (1 loaf)